TWD: Focaccia

Tuesdays with Dorie baking through Baking with Julia
by Dorie Greenspan
Contributing Baker: Craig Kominiak

I have been sitting here for a couple of hours thinking what I want to say about this bread. Even with my notes in front of me I am at a loss for words; the dreadful writer's block monster has reared it's ugly head. (This may not be a bad thing!)

Our host for this recipe is Sharmini of Wandering Through. She will have the recipe on her blog should you be inclined to give this tasty bread a try yourself.

To read some very creative posts and to view beautiful pictures, head over to Tuesdays with Dorie site and check out the LYL: Focaccia link to check out the other bakers results on this weeks recipe.

Success meter (1-3): 3

Edit: In my bout with writer's block I failed to mention that the design element should be credited to my sister. She had brought something similar to our Oscar party a few years back.

You start with a few simple ingredients: Water, yeast, olive oil, all purpose flour and salt.

My toppings of choice: Marinated artichoke hearts, oregano, sage, thyme, jalapeños, tomatoes, and cheese.

 

 I finally get to use the salt I received at Christmas from my mother-in-law.

After an overnight rest in the fridge shape your dough and let rise once again.

The recipe in Baking with Julia calls to make three smaller focaccia loaves. I chose to make one large loaf and followed the directions for forming and cooking times from Fine Cooking magazine.

A space heater does wonders for heating up the kitchen on cool days to help speed up the rising process.

 

Final rise complete. Ready for the toppings!

 

I scored the dough after "dimpling" it. I left three squares herb only, topped another with sliced tomatoes, one with the marinated artichokes hearts and the last with jalapeño peppers. Then I sprinkled all with some ground white pepper and the Himalayan salt. A few minutes before removing from the oven I added shredded cheese over the jalapeños. 

The jalapeño and artichoke squares were my favorite.

 

The "plain" squares would benefit from more herbs.

 

Love the salt!

I used the extra toppings to make the best scrambled eggs ever!